Finely chop fenugreek leaves, if using food processor, add all the ingredients (whole wheat flour, dal and spices together) and knead. The should not be very soft nor too tight. If not using dal, knead the dough with water as required.
Keep the dough to rest for 5-10 minutes. In a heavy bottomed pan or kadhai, heat oil for frying pooris.
When ready to make, divide the dough into tennis sized portions, using a rolling pin, roll each portion to a small circular disc refer pics below.
Test whether the oil is hot enough for pooris, drop a small dough ball in oil, it should rise up sizzling in hot oil. Oil is ready for frying pooris.
One by one fry all the pooris till light brown. Drain on paper towel/kitchen towel.
Serve hot with pickle/ chutney or curry of your choice.